Home » Quail Recipes » Tarragon Quail Recipe

Tarragon Quail Recipe

Serves 2 hungry people or 4 dinner party guests.

4 Quail
4 Peeled shallots
4 Tablespoons clarified butter
Fresh Tarragon
1/4 cup dry white wine
1/4 cup chicken stock
1/2 cup heavy cream
1 teaspoon savory

Pluck and draw 4 birds. Pat dry and lightly sprinkle with salt and pepper and stuff cavity with an appropriate sized piece of peeled shallot and a couple leaves of fresh tarragon. Sear bird over med high heat in an oven safe pan uuntil golden brown on both sides about 2 or 3 min a side. Cover and place in 425 degree oven for 6 minutes. Set aside birds in warn place or cover with foil. Put pan back on stove top over med heat (with out burning yourself). Deglaze with a quarter cup of white wine and scape up the brown bits from the bottom of the pan with a wooden spatula or the like. Add a quarter cup of chicken stock. Or save your carcass’s from this batch and make quail stock for your next meal. Add 1/2 cup of heavy cream and 4 fresh tarragon leaves cut into thin slivers and a teaspoon of savory powder. Reduce until sauce will cover the back of a spoon. Pour sauce over birds garnish with a tarragon leave or two and enjoy.

Roasted fingerling potato’s and or a mild flavored vegetable compliment this well. Pinot Noir, or Viogner respectively for a white or red.

Olive oil could be substituted for clarified butter and coors could be substituted for wine.

Submitted by Luke Peterson, Prescott, AZ




One purpose of this website is to bring information together. Loads of interesting information on our Forums & Blogs page and the great thing about it is, that the information can be found all in one website! Thanks for using AZQuailToday.com.

Leave a Reply

Translate »